Rainbow Cheese Cake

Ingredients

18 tablespoons (2 sticks plus 2 tablespoons) salted butter
4 1/2 cups cake flour
3/4 cup whipping cream
3/4 cup water
9 egg whites
1 tablespoon clear vanilla extract
2 tablespoons baking powder
2 1/4 cups sugar
Neon food coloring (I used McCormicks)

Directions
Preheat oven to 325. Spray cake pans with Pam Baking Spray. Get two bowls...in one, combine cream, water, egg whites, and vanilla. Into a second bowl, sift together flour and baking powder.

In stand mixer, beat sugar and butter with paddle attachment until light and fluffy, about 2 minutes. Add one third of the wet ingredients, then one third of the dry ingredients. Beat on low speed just until incorporated. Then add remaining wet and dry mixtures in 2 separate batches beating between additions to incorporate.

Using an icecream scooper and 6 bowls, evenly divide the batter among the bowls. Add food coloring and mix well. Because the pans have very little batter, they cook quickly. Cook each pan for 12-14 minutes. The cake should not get golden brown...it stays VERY true to its batter color.

Topping

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.